Open AccessInfluence of physicochemical parameters of water on the amino acid composition of bread kvass
Author(s) -
Olha Dulka,
Vitalii Prybylskyi,
Svitlana Oliinyk,
Anatoly Kuts,
Oksana Vitriak
Publication year - 2020
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2020-9-3-10
Subject(s) - composition (language) , chemistry , food science , amino acid , environmental chemistry , biochemistry , philosophy , linguistics